Pecan smoked spare ribs. I didn't have any pepper jelly so I "made" some. We had some Strawberry-Blackberry preserves and some Ghost Pepper hotsauce. Microwaved the jam until it stirred easily and mixed in enough hot sauce to give it a good kick. The ole tummy has had a good day!

Pecan smoked spare ribs. I didn't have any pepper jelly so I "made" some. We had some Strawberry-Blackberry preserves and some Ghost Pepper hotsauce. Microwaved the jam until it stirred easily and mixed in enough hot sauce to give it a good kick. The ole tummy has had a good day!

The ole tummy had a good day, did it? So did my eyes just now!

Yup - those are smoked ribs all right.

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Howdy YB, yep it really is me. I still keep in touch with Grand Scale through other venues. I poke my head in here every once it a while without logging in, But I got a hankerin' to post a few pictures this weekend.

The ribs are really, really good. I kept in practice while away. I was surprised at how good the "almost homemade" pepper jelly turned out on these. Took a big risk on all four racks of ribs. But they turned out better than I expected.

I keep thinking that I am over cooking them because they are very tender and have a tendency to pull away from the bone too easy. But my wife keeps telling me that she likes them better this way. I cooked them 2.5-1.5-0.5 . I may take another half hour off the foil stage next time.

I agree with the Chicken!Not homemade and not technically a jelly but I used a Wisconsin local craft Cherry Berry Jalapeno Compote on a bone in pork loin this past Sunday. Turned out really good.Still haven't figured out exactly what I'm getting. I'm buying a boneless short rib at Costco that is really good. These are not a short rib - maybe the meat just above and attaches to what we know as a short rib. Cut resembles a 5/8 - 3/4", each rib weighs about 6 or 7 ounces, wanna say well marbled strip steak, but know it's not a strip steak. This has to be cut from somewhere near the rib area but not directly attached to the rib. Made a batch tonight. These seem to be my "go to" beef for this Summer. This was the 6th or 7th time I've made them.